Baked Winter Vegetables with Honey

Ingredients

• 4 Carrots
• 4 parsnips
• 4 small beetroot roots
• 6 red onions
• 500 g waxy potatoes
• 4 Garlic cloves
• 4 thyme sprigs
• 0.5 tsp black peppercorns
• 0.5 tsp pink peppercorns
• 0.5 tsp Coriander seeds
• 1 tsp coarse sea salt
• 3 tbsp olive oil
• 1 tbsp liquid honey

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with upper and lower heat.

2. 2.

   Peel the carrots, parsnips, beetroot roots, onions, and potatoes. Quarter the carrots, parsnips, and potatoes. Halve the onions. Crush the garlic cloves. Strip the leaves from 2-3 thyme sprigs. Coarsely crush the black peppercorns, pink peppercorns, and coriander seeds in a mortar. Mix in the salt and thyme leaf fragments. Spread all the vegetables with the seasoning mixture on a baking sheet lined with parchment paper. Drizzle with olive oil. Roast in the oven for about 1 hour, turning occasionally and covering with foil if necessary.

3. 3.

   Remove the foil at the end, drizzle honey over the vegetables, and let them caramelize lightly for about 5 minutes. Serve immediately.

4. 4.

   Serve with a yogurt dip, for example.